Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on
the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food, and hospitality
services to meet the various needs of students, staff, faculty, administrators, and visitors in a fiscally responsible manner. Our team
provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving
a campus community comprised of 6500 undergraduates, 2100 graduate students, and 2300 staff, faculty and administrators.
What You’ll Do
This is a one-year, limited-term position that is
benefits-eligible.
Tufts Dining seeks a collaborative and results-oriented leader to join its senior team and strengthen
operational performance across residential, retail, and catering business lines. This high-impact role will support initiatives to improve
financial margins, optimize labor productivity in a high volume, unionized environment, and revitalize underperforming units – while
contributing to culinary innovation and service excellence.
The Associate Director will work closely with the Director of Campus
Dining, the Associate Director for Culinary Excellence, and the Associate Director of Catering & Logistics to advance cross-functional
projects, enhance operational efficiency, and elevate the overall dining experience. This position will play a key goal in rebalancing
profitability within the catering unit, aligning logistics and service execution with financial and quality goals.
Essential
Functions:
Campus Dining Leadership
Operational Strategy & Margin Support
- Collaborate
with the Director of Campus Dining and Associate Director of Culinary Excellence to support turnaround efforts for underperforming retail
venues, including concept redevelopment, cost containment, and customer engagement strategies. - Assist in analyzing labor
productivity and scheduling practices, offering recommendations that align with union guidelines and operational goals. - Monitor
financial performance across dining units and contribute to action plans that improve food cost control and profitability. - Support
implementation of best practices and performance benchmarks across units.
Catering Program & Logistics
Collaboration
- Partner with the Associate Director of Catering & Logistics to identify and address inefficiencies in catering
operations, staffing and service delivery. - Co-develop strategies to improve profitability, streamline logistics, and enhance client
satisfaction with the campus catering program. - Collaborate with the Corporate Executive Chef and Central Kitchen team to ensure
catering production aligns with quality standards and cost targets. - Contribute to pricing strategies, service standards, and
marketing efforts to grow catering revenue while maintaining consistency and excellence.
Cross-Functional Collaboration &
Leadership
- Facilitate communication between culinary, retail, residential and catering teams to ensure smooth execution of
new concepts and initiatives. - Collaborate with the Corporate Executive Chef on menu development and food quality initiatives,
especially in retail and catering. - Coach unit managers, general managers, chef managers, and catering leads on business acumen, cost
control, and team leadership, fostering a culture of continuous improvement.
Systems & Data
Optimization
- Utilize FoodPro, Transact POS, Transact Mobile Ordering, Empower and other systems to monitor performance,
identify trends, and support data-informed decision-making. - Collaborate with finance and procurement teams to ensure accurate
forecasting, inventory control, and vendor management.
What We’re Looking For
Basic
Requirements:
- Knowledge and skills typically acquired through completion of a bachelor’s degree.
- 7+ years of
progressive leadership experience in high-volume, multi-unit dining operations, preferably in a university setting. - Strong financial
acumen with experience managing food and labor budgets. - Proven success in menu development, concept creation, and culinary
training. - Excellent communication, leadership, and team-building skills.
- Deep commitment to sustainability, inclusion, and
continuous improvement.
Preferred Qualifications:
- CEC or ACF certification.
- Experience with
cook-chill operations, kosher food preparation, and food manufacturing systems. - Experience in unionized environments and in facility
renovation or new concept development.
Working Conditions:
- Primarily on-site; must be available to work
flexible hours, including evenings and weekends during peak service periods (e.g., Matriculation, Graduation, Alumni
Reunions). - Physical demands include standing, lifting up to 50 lbs., walking, and reaching.
- Mental demands include managing
multiple concurrent tasks, frequent contact with people, and periods of concentrated attention.
Pay
Range
Minimum $96,500.00, Midpoint $120,600.00, Maximum $144,800.00
Salary is based on related experience, expertise,
and internal equity; generally, new hires can expect pay between the minimum and midpoint of the range.
Source ⇲
